Toast Au Roquefort

• 10 ounces Roquefort or blue cheese
• 13 cup creme fraiche or sour cream
• 1/4 cup coarsely chopped walnuts
• 8 slices whole-wheat bread, sliced as thinly as possible
• Chervil sprigs for garnish, optional

1. Put the cheese and creme fraiche into the container of a food processor or electric blender.
2. Blend thoroughly.
3. Scrape the mixture into a small bowl and add the walnuts.
4. Blend well.
5. Toast the bread on both sides.
6. Spread one slice of toast with one-sixth of the cheese mixture.
7. Top this with a second slice of toast and spread this with another sixth of the cheese mixture.
8. Repeat with a third slice of toast and top with a final slice of toast.
9. Press gently to make a sandwich.
10. Prepare a second sandwich in the same manner as the first.
11. Using a sharp knife with a serrated blade, carefully trim off and discard the crusts of each sandwich.
12. Cut each of the trimmed sandwiches into four rectangles of equal size.
13. Arrange on a platter and garnish with sprigs of chervil.

blue cheese, creme fraiche, walnuts, bread, chervil

Taken from cooking.nytimes.com/recipes/4773 (may not work)